Salmon With Herb-Shrimp Sauce Ww

Submitted by KateL

"DH fell in love with salmon with this dish, and we have been poaching fish in sherry or dry vermouth ever since. The herb-shrimp sauce makes it very special. I use dry sherry or dry vermouth instead of dry wine because they store indefinitely. The original recipe in "Simply the Best" called for reduced-calorie margarine, but I prefer using 1/2 butter (as long as the food doesn't swim in it!) and 1/2 olive oil. This is one diet-friendly recipe that doesn't seem like a diet recipe. In the old WW program one portion was 4 "thingies"."

 

• Ready In: 26mins
• Ingredients: 12
• Serves: 4

ingredients

• 12 ounces salmon fillets
• 1⁄4 cup dry sherry or 1/4 cup dry vermouth
• 1 teaspoon extra virgin olive oil
• 1 teaspoon butter
• 2 tablespoons all-purpose flour
• 3⁄4 cup low sodium chicken broth
• 2 tablespoons fresh lemon juice
• 1⁄4 lb cooked shrimp (peeled)
• 1 tablespoon fresh oregano, minced or 1/2 teaspoon dried oregano
• 1 tablespoon fresh rosemary leaves, minced or 1/2 teaspoon dried rosemary
• 1⁄2 teaspoon fresh coarse ground black pepper
• 8 sprigs fresh rosemary (for garnish)

directions

1. Preheat oven to 350 degrees Fahrenheit. Spray 8-inch square baking pan with nonstick cooking spray.
2. Pat salmon dry. Place in the pan, and add the sherry or vermouth (or dry white wine if you insist).
3. Bake salmon at 350 degrees Fahrenheit until the fish is opaque and flakes easily when tested with a fork, 15-20 minutes. (Alternatively, we have successfully poached the fish in the microwave, check for flakiness at 6 minutes.).
4. In a medium nonstick saucepan, heat olive oil, and melt butter. Add the flour and cook, stirring constantly, about 1 minute.
5. Gradually stir in the broth and lemon juice. Cook, stirring constantly, until the mixture boils and thickens, 2-3 minutes.
6. To the saucepan add the shrimp, oregano, rosemary and pepper. Cook, stirring as needed, until heated through, about 2 minutes.
7. Place the salmon on a platter.
8. Pour the juices from the salmon baking pan into the sauce. Cook, stirring as needed, until heated through, about 1 minute.
9. Pour the sauce over the salmon and serve. Garnish with fresh rosemary sprigs.

Reviews

[CindiJ]

I made this exactly as written but when I tasted the sauce I found it a tad bland. I added the zest from the lemon I used, a pinch of salt and a healthy shake of garlic powder. I really liked how easy and tasty this was. Next time I may season the salmon with the cajun seasoning as another suggested. I will make this again! Thanks for sharing.

 

[Teagles1]

forgot to put in, did add some salt, and since I am gluten free - substituted the flour for cornstarch (using half of what the amount of flour is)...works like a charm!

 

[Sydney Mike]

Made this to serve 3 of us (along with a breaded sea scallops recipe) & it worked out great, what with the variety of satisfying seafood! Loved this way of preparing salmon (& the shrimp, too, for that matter) & thought the flavor combo of the sherry, rosemary & oregano was wonderful! Definitely a recipe keeper! Thanks for sharing it! [Tagged & made in Please Review My Recipe]

 

[Realtor by day, Chef by night]

Kate, this was fabulous! We thought this was the type of seafood dish you'd find in a top-rated east coast seafood house. I can't believe this is a weight watcher's recipe! The sauce was perfectly balanced with just the right amount of lemon and herbs. I used the dry white wine option because that's what I had here. I added a healthy sprinkling of granulated garlic powder, a little salt and I also sprinkled my salmon with some cajun seasoning when I baked it. So glad I chose this for 123 Hit Wonders game.

 

[teresas]

We really enjoyed this dish, although we felt there was something missing. Not sure what, but some sort of spice. I had really big hopes for this recipe. What with salmon and shrimp combined what could go wrong. I used the dry vermouth and the dry herbs. You do need some salt. I might even throw in some cream cheese while the shrimp sauce is cooking. Just is missing the Wow! But overall a great WW dish. Thanks KateL for posting.